Seafood House
Last inspected: Feb 17, 2026
67
Score
Seafood House has been inspected 11 times since 2022. The latest inspection on file is from Feb 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
67
Nov 13, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
58
Jun 24, 2025
Complaint Full
2 major violations. 12 minor violations.
View 14 violations
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag with open case. **Corrected On-Site**
01C-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on the cooks line and in the employee bathroom.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bulk containers.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table on cooks like near chest freezers.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on rack and purse on rack with to go boxes.
40-06-5
Basic - Equipment in poor repair. Torn Gaskets on vertical reach in-cooler on cooks line.
14-11-5
Basic - Food stored on floor. Meat and drink mix stored on floor of walk-in cooler outside.
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine on servers line.
10-08-5
Basic - Light not functioning. Light is not bright enough to see in walk-in cooler outside.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink on servers station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on server station.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in reach-in cooler on cooks line.
12B-13-4
Basic - Unnecessary items/unused equipment on the premises. Deep fryer and 2 coolers stored at back of premises.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on prep table on cooks line. **Corrected On-Site**
21-12-4
45
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed. **Warning** - From follow-up inspection 2025-03-17: Tested dish machine 7 time. Dish machine sanitizing at 0ppm. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at bar has brushes and other cleaning supplies in sink. - From follow-up inspection 2025-03-17: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks not chained together or chained to a fixed structure at the back of premise. - From follow-up inspection 2025-03-17: **Time Extended**
51-11-4
74
Mar 7, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Jul 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
61
Apr 12, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lemons washed and returned to produce box they were received in.
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on April 1. Please renew your license as soon as possible to avoid further actions.
50-17-3
Basic - Floor soiled/has accumulation of debris. Floor under racks at back door.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. Cup in rice on shelf near alarm Cup in raw seafood at cookline..
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Adjacent to prep sink.
14-45-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing lemons.
13-07-4
Basic - Equipment in poor repair. Upright 3 door unit at cookline gaskets.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and smoked sausage thawing in ambient air. Advised to thaw under running water or in reach in cooler.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Old equipment, pallets etc in back of building enclosure. **Repeat Violation**
33-31-5
50
Sep 27, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 56f advised rapid cool to 41f or colder.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags stuffed into a bucket.
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing sponge in handwash sink. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Several foods, white powders and grainy substance **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. **Repeat Violation**
23-24-4
Basic - Equipment in poor repair. Lid to several chest freezers heavily rusted. **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Old kitchen equipment etc in back enclosure area.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour in buckets and at least 4 other Unlabelled buckets. **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Corrected On-Site**
32-04-4
45
Aug 2, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken wings cooling temped at 68f, all heaped into 1 bus pan, with varying temps, advised cooling flat sheet pan, single layer. - From follow-up inspection 2023-08-02: No wings to temp at this time. **Time Extended**
03D-07-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Monthly packs of tags with many tags missing last date served. - From follow-up inspection 2023-08-02: Not in order or dated. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-08-02: No bodily fluid clean up kit. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-08-02: Must be complied at next inspection to avoid administrative actions. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-08-02: No proof for some at callback. Operator states she is working on them. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Lid to chest freezers heavily rusted. - From follow-up inspection 2023-08-02: Heavy rust. **Time Extended**
14-11-5
55
May 31, 2023
Routine - Food
3 critical violations. 9 major violations. 14 minor violations.
View 26 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O parts per million, after 3 tries.. person in charge set up 3 bin sink
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Your License expired on April 1, 2023 and is more than 30 days past due. Please pay immediately to avoid administrative actions.
50-17-3
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken wings cooling temped at 68f, all heaped into 1 bus pan, with varying temps, advised cooling flat sheet pan, single layer.
03D-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Monthly packs of tags with many tags missing last date served.
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishwash area. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken wings in walk in cooler not dated. Person in charge said the were cooked the previous day.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pans for steam table. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to bar door.
22-20-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf at dishwash area.
12B-07-4
Basic - Equipment in poor repair. Lid to chest freezers heavily rusted.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Ripped gasket-Glass front cooler next to ice maker.
14-10-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Throughout kitchen. **Repeat Violation**
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Open dumpster lid.
33-16-4
Basic - Silverware/utensils dried with a towel/cloth.
24-17-4
Basic - Stored food not covered. I'm e cream in reach in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
13
Dec 13, 2022
Routine - Food
4 critical violations. 9 major violations. 7 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood and raw chicken above desserts cake Raw shrimp above salami **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. batters and milk wash (70F - Cold Holding) less tha 4 hrs, made it and placed at 12 pm when open, recommended to return to reach in cooler or use ice bath to rapid chill 41° or below and maintain 41° or below **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived from other location **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 40° **Warning**
05-06-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to dishwasher **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink next to soda machine used cups inside **Warning**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. - employees restroom **Warning**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Warning**
35B-08-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets **Warning**
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets **Corrected On-Site** **Warning**
24-05-4
16
Frequently Asked Questions
When was Seafood House last inspected?
The most recent health inspection at Seafood House on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Seafood House?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Seafood House.
How does Seafood House compare to other restaurants in Kissimmee?
Seafood House most recently scored 67 out of 100, which is lower than the Kissimmee average of 78.
Has Seafood House's inspection record improved over time?
No. Recent inspections at Seafood House have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Seafood House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Seafood House inspected?
Based on the inspection history on file, Seafood House is inspected around three times per year on average.
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